Title: Tim Hemlin's Linzertorte Cookies
Categories: Cookie
Yield: 30 Cookies

2/3	c	Unsalted butter
2/3	c	Sugar
2		Egg yolks
1 1/2	c	All-purpose flour
1	c	Ground almonds (unblanched)
1	tb	Grated lemon zest
1/4	ts	Ground cinnamon
1/4	ts	Nutmeg
1/4	ts	;salt
1/4	ts	Almond extract
1 1/2	c	Raspberry jam
		Beaten egg white

Preheat oven to 350ø F. Lightly grease a cookie sheet. Cream butter and sugar until light and fluffy. Beat in egg yolks, one at a time. Slowly mix in flour and almonds. Add lemon zest, cinnamon, nutmeg, salt and extract, stirring until a soft dough is formed. Chill at least 1 hour.

Remove dough from refrigerator. Using about 2 tablespoons dough at a time, roll into a ball. Press ball flat on cookie sheet. With the end of a teaspoon or your thumb, make an indentation in the top of the dough. Fill cavity with raspberry jam. Repeat.

Bake cookies 8 minutes. Brush cookies with egg white. Bake anothe 5 to 7 minutes, until cookies are golden. Cool 5 minutes before removing from cookie sheet. Makes 2 to 3 dozen.

printed in Houston Chronicle, 1/28/98

typed and posted by teri Chesser 2/98

From: Teri Chesser Date: 02-25-98 (14:21) Doc's Place Bbs Online. (280) Cooking

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